Passover Banana Muffins

"Breads & desserts are hard to come by during Passover, and this one is a winner for breakfast, dinner or dessert. Feel free to add some nuts if you like them. NOTE: Baking soda is allowed during Passover from the sources that I have checked. In fact, baking soda & cream of tarter is listed as a substitution for baking powder, which is not allowed unless you buy a kosher for passover brand."
 
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photo by babysmurf photo by babysmurf
photo by babysmurf
photo by karen photo by karen
Ready In:
40mins
Ingredients:
9
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Coat muffin pan with cooking spray or line with paper liners.
  • Beat oil with sugar.
  • Add eggs, one at a time.
  • Add bananas and combine.
  • In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
  • Combine dry mix with banana mixture. Do not over-mix.
  • Fill prepared muffin tins with batter.
  • Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.

Questions & Replies

  1. Has anyone tried to make this as a coffee cake instead of as muffins? Curious to try this and wondering about conversions/baking times! Happy Passover, everyone!
     
  2. Would love to try this but have no potato starch. Can I sub it with anything else?
     
  3. Is it preferable to use matza cake meal or just regular matza meal in this recipe?
     
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Reviews

  1. Delicious recipe for passover!!
     
  2. Didn’t taste them yet but they look awesome. I added 1/4 cup of almond flour & fresh blueberries.
     
  3. Since we're not allowed to use baking soda (as it's a leavening agent) this is not a Passover recipe
     
  4. Can't wait to try this recipe for Passover 2018. Is it preferable to use matza meal or cake meal?
     
  5. I made these last week with walnut oil, whole wheat matza flour & brown sugar and they came out GREAT: Very light & very delicious. (I did cut down a little on the baking soda. I also left out the cream of tartar.) I will make them again on Pesach Sheni in a few weeks.
     
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Tweaks

  1. I made this as dessert to take to friends whose kids are in town and thought it would be good for breakfast or lunch. It was a big hit! Instead of cream of tartar I used 1 teaspoon of baking powder with the baking soda and added raisins, which kept the muffins very moist. Next time (tomorrow!) I will add chocolate chips and nuts. From the recipe given I got 16 nice-sized muffins. Thanks for posting this.
     
  2. These are by far the best Passover muffins I have ever made! I made 6 large ones. They are much lighter than the usual dense Passover muffins. I substituted 1/2 oil for applesauce and used egg beaters. I wouldn't change anything
     
  3. Very popular with my kids. I replaced the baking soda and cream of tartar with 2.5 tsp of KLP baking powder and I added a cup of chocolate chips.
     

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